Spicy and gut-friendly Tandoori Chicken recipe

Perfect for dinner parties

Fancy something spicy for dinner? We’ve got you covered. This recipe for tandoori chicken offers a twist on the popular Indian dish, swapping the yogurt marinade for a Kefir-based one and served with a side of gut-friendly kimchi. By using fermented Dairy as a brine, it helps to retain moisture, making it more tender.

Traditionally tandoori chicken is roasted in a clay oven, while this recipe relies on a grill.

Heads up! Good things take time, and you’ll need to prepare the chicken to marinade overnight before cooking.

This recipe was created in collaboration with Eaten Alive, who aim to drive fermented foods past the realm of hardcore foodies and onto the plates of everyone who wants food that both tastes and feels good.  

Ingredients for Tandoori Chicken

  • Chicken thighs (skinned) approx 600g
  • 250g Biotiful Kefir Original
  • 2 tsp finely grated garlic
  • 2 tsp finely grated ginger
  • 2 tablespoon lime juice (approx 1 lime)
  • 1 tablespoon Kashmiri or any other mild red chili powder
  • 1 tablespoon garam masala
  • 2 tsp salt

Note: due to its mild quality and vivid red colour, Kashmiri chili powder is ideal for this recipe as it will help to impart that classic Tandoori colour. If Kashmiri chili powder is unavailable it can be substituted with any other mild red chili powder. However, do be careful with the heat and best to taste the brine mix for spice BEFORE the chicken is added.

Ingredients for Sriracha Dressing

To Serve

  1. Combine all ingredients in a mixing bowl except for the chicken.
  2. Cut the chicken thighs into nice sized pieces. It’s good to keep them larger than bite sized so they retain moisture when grilling.
  3. Add chicken pieces to the spiced Kefir brine and combine well.
  4. Cover and refrigerate overnight.
  5. Meanwhile to make the Sriracha dressing, combine the Sriracha and Kefir and refrigerate until needed.
  6. Boil the rice and cook the chicken at the same time. To cook the chicken, remove from the refrigerator 30 mins ahead of grilling. Arrange pieces on a wire rack over a tray retaining as much marinade on the pieces as possible. Grill on high (approx 200 C) for 20 mins turning the pieces every 5 minutes.
  7. Serve with rice, salad, Sriracha dressing and heaps of Eaten Alive Classic Spicy Kimchi.

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